“From Landmarks to Hidden Gems – Find Them All!”
“From Cafes to Hidden Corners – Taste & Explore!”
Blanco Court Prawn Mee
Blanco Court Prawn Mee, located at 243 Beach Road in Singapore, is a renowned eatery with a rich history dating back to 1928. Founded by Mr. Lee Pi Duan, who migrated from Nan’an in Fujian province, the establishment began as a humble street-side stall near Bugis and Beach Road. After refining his prawn noodle recipe with guidance from a friend, Mr. Lee's noodles gained popularity, leading him to set up shop in the vicinity of the now-defunct Blanco Court in 1936. This location inspired the name "Blanco Court Prawn Mee." In 1978, the restaurant relocated to its current premises on Beach Road. Roots The legacy continued through generations, with Mr. Lee's son, Mr. Lee Seng Hoon, and later his grandchildren, taking over the business. Today, Mr. Chen Kwan, affectionately known as Mr. CK, represents the fourth generation managing the eatery. Having grown up in Kampong Gelam and assisting his parents from a young age, Mr. CK now oversees daily operations, ensuring the traditional flavors are preserved. Roots Blanco Court Prawn Mee is celebrated for its rich, flavorful broth, achieved by simmering pork bones and prawn shells for hours. The noodles are customizable, with options like yellow noodles, kway teow, vermicelli, or thick bee hoon. The prawns are notably large and cooked to perfection, often halved for easy consumption. For those preferring a different taste profile, the dry version offers a delightful alternative, allowing the delicate sweetness of the prawns to shine. SETHLUI.com The eatery operates daily from 7:30 AM to 4:00 PM, except on Tuesdays when it is closed. Its location near Haji Lane makes it a convenient stop for both locals and tourists seeking authentic Singaporean prawn noodles Price Range $4.90 to $11.00
Hill Street Tai Hwa Pork Noodle *Michelin-star
Hill Street Tai Hwa Pork Noodle is one of Singapore’s most iconic hawker stalls, famed for its bak chor mee (minced pork noodles). History & Heritage: Founded in the 1930s, the stall was originally located along Hill Street before moving to Crawford Lane, where it still operates today. It has been run by the Tang family for generations, with Mr. Tang Chay Seng being the most well-known face behind the wok. Signature Dish: Their bak chor mee is distinct for its springy noodles tossed in a vinegary, umami-packed sauce, complemented by braised mushrooms, minced pork, dumplings, pork slices, and crispy sole fish. The combination of sharp vinegar with savory flavors makes it stand out from other versions in Singapore. Accolades: In 2016, Hill Street Tai Hwa Pork Noodle was awarded one Michelin Star, making it one of the first hawker stalls in Singapore (alongside Hong Kong Soya Sauce Chicken Rice & Noodle) to receive this prestigious recognition. It has retained the star in subsequent years, cementing its status as a must-try. Visiting Info: 📍 Address: 466 Crawford Lane, #01-12, Tai Hwa Eating House, Singapore 🕒 Opening Hours: Around 9:30 AM – 8:30 PM (closed on Monday) 💲 Price: S$6–S$10 per bowl, depending on portion size Because of its Michelin-star reputation, be prepared to queue for 30 minutes to over an hour during peak times.
328 Katong Laksa
328 Katong Laksa is one of Singapore’s most famous laksa stalls, known for its creamy, spicy coconut-based noodle soup and strong Peranakan heritage. History & Recognition: Established in the 1990s, 328 Katong Laksa grew from a humble stall in the East Coast/Katong area into a household name. Its fame skyrocketed when celebrity chef Gordon Ramsay competed against 328 Katong Laksa in the 2013 Hawker Heroes Challenge — and the stall’s laksa won the popular vote against him. Signature Dish: Their laksa lemak is rich, fragrant, and slightly spicy, made with a coconut milk–based broth, dried shrimp, and aromatic spices. What makes it unique is that the noodles are cut into short lengths, so customers can eat them with just a spoon (no chopsticks needed). The dish is topped with prawns, cockles, fishcake, and sambal chili for an extra kick. Locations: The flagship stall is at 51/53 East Coast Road (Katong), but 328 Katong Laksa has since expanded to multiple outlets across Singapore, making it widely accessible. Prices: A bowl typically costs S$6–S$8, depending on portion size. Visiting Info: 🕒 Opening Hours: Usually 10:00 AM – 10:00 PM (varies slightly by outlet) 📍 Main Branch: 51/53 East Coast Road, Singapore It’s especially popular with both locals and tourists for being a true taste of Peranakan-style laksa in Singapore. 1. Katong (Flagship) 51 East Coast Road, Singapore 428770 🕒 Daily: 9:30 AM – 9:30 PM 2. Katong (Second Outlet) 216 East Coast Road, Singapore 428914 🕒 Daily: 9:30 AM – 10:00 PM 3. Queensway Shopping Centre 1 Queensway, #01-K60, Singapore 149053 🕒 Daily: 10:00 AM – 8:45 PM 4. United Square Shopping Mall 101 Thomson Road, #01-K1, Singapore 307591 🕒 Daily: 9:00 AM – 7:30 PM 5. Westgate 3 Gateway Drive, #B2-06, Singapore 608532 🕒 Daily: 10:00 AM – 8:45 PM
Tian Tian Hainanese Chicken Rice – Maxwell Food Centre
Tian Tian Hainanese Chicken Rice is one of Singapore’s most famous chicken rice stalls, celebrated for its tender poached chicken and fragrant rice. It’s a must-try for both locals and tourists. Overview Location: Maxwell Food Centre, 1 Kadayanallur Street, #01-10/11, Singapore 069184 Cuisine: Hainanese Chicken Rice Recognition: Internationally renowned after celebrity chef Anthony Bourdain featured it on his shows. Has also been praised by Gordon Ramsay and consistently listed as one of Singapore’s iconic hawker foods. Signature Dish Hainanese Chicken Rice: Chicken: Poached to perfection, silky and tender, often served with skin-on. Rice: Fragrant and flavorful, cooked in chicken stock with garlic and ginger. Sauces: Chili sauce, ginger paste, and dark soy sauce to enhance the taste. Optional Sides: Lightly seasoned soup, vegetables, or roasted chicken variant. Opening Hours & Price 🕒 Daily: 11:00 AM – 8:30 PM 💲 Price: ~S$4–S$6 per plate
Hill Street Char Kway Teow
Hill Street Char Kway Teow is a well-known hawker stall in Singapore, famous for its stir-fried flat rice noodles cooked with traditional wok hei (charred aroma). Overview Location: 16 Bedok South Road, #01-21, Singapore 460016 (or verify local branch as some operate in hawker centers) Cuisine: Char Kway Teow (stir-fried flat rice noodles) Recognition: Celebrated for its fragrant and smoky flavors, typical of traditional Singaporean char kway teow. Often praised by local food bloggers and featured in hawker food guides.
East Coast Lagoon Food Village Satay famous spot
East Coast Lagoon Food Village Satay is one of Singapore’s most famous spots for satay (grilled skewered meat), offering a classic local hawker experience by the seaside. Overview Location: East Coast Lagoon Food Village, 1220 East Coast Parkway, Singapore 449883 Cuisine: Satay (beef, chicken, lamb, and sometimes seafood) Ambience: Open-air food village with a casual, seaside vibe. Popular with families, tourists, and locals seeking authentic grilled satay. Signature Dish Satay Skewers: Meat is marinated in a flavorful spice mix, then grilled over charcoal for a smoky aroma. Served with a rich peanut sauce, rice cakes (ketupat), onions, and cucumbers. Popular Stalls: Among many, stalls like Chuan Kee Satay and Haron Satay are highly recommended. Opening Hours & Price 🕒 Usually open daily: 5:00 PM – 12:00 AM (some stalls close earlier) 💲 Price: ~S$0.70–S$1.20 per stick, depending on meat type East Coast Lagoon Food Village is also great for pairing satay with seafood, fried snacks, and local drinks, making it a perfect stop for an evening hawker experience by the beach.
No Signboard Seafood ( White Pepper Crab )
Founded in the 1970s in Singapore, No Signboard Seafood began as a humble seafood stall with no signboard—hence the name. It quickly gained fame for its White Pepper Crab, a dish that became a local favorite and helped define Singapore’s modern seafood cuisine. Over the decades, the brand expanded into multiple outlets while maintaining its commitment to fresh, high-quality seafood and authentic flavors, earning its place as one of Singapore’s most iconic seafood establishments.
Song Fa Bak Kut Teh ( Pork Rib Tea )
Song Fa Bak Kut Teh – Singapore Outlets Clarke Quay / Downtown 11 New Bridge Road | Daily: 11:00 AM – 11:00 PM 17 New Bridge Road | Daily: 11:00 AM – 11:00 PM Chinatown Chinatown Point, 133 New Bridge Road | Daily: 11:00 AM – 9:30 PM Shopping Malls Bukit Panjang Plaza, 1 Jelebu Road | Daily: 10:00 AM – 9:30 PM Suntec City, 3 Temasek Boulevard | Daily: 10:00 AM – 9:30 PM Jewel Changi Airport, 78 Airport Boulevard | Daily: 10:00 AM – 10:00 PM HarbourFront Centre, 1 HarbourFront Walk | Daily: 10:00 AM – 9:30 PM The Centrepoint, 176 Orchard Road | Daily: 10:00 AM – 9:30 PM Velocity @ Novena Square, 238 Thomson Road | Daily: 10:00 AM – 9:30 PM The Seletar Mall, 33 Sengkang West Ave | Daily: 10:00 AM – 9:30 PM Waterway Point, 83 Punggol Central | Daily: 10:00 AM – 9:30 PM Northpoint City, 930 Yishun Ave 2 | Daily: 10:00 AM – 9:30 PM Jem, 50 Jurong Gateway Road | Daily: 10:00 AM – 9:30 PM Business Park ESR BizPark @ Changi, 10 Changi South Lane | Daily: 10:00 AM – 9:30 PM Non-Ticketed Mandai Area Mandai Wildlife East | Daily: 10:00 AM – 9:30 PM ✅ Tip: All outlets serve Teochew-style Bak Kut Teh, with tender pork ribs, flavorful broth, and sides like you tiao and mushrooms.
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Birds of Paradise (BoP) Singapore botanical gelato boutique ICE CREAMS
Birds of Paradise (BoP) is a Singapore-based botanical gelato boutique that crafts artisanal gelato using unadulterated flavours derived from fruits, flowers, herbs, and spices, particularly those from Southeast Asia. Founded in 2016, their mission is to make the world a better place through their business practices, which emphasize community and sustainability, and their unique, premium-quality gelato is known for its authentic botanical infusions and the accompanying house-made thyme-scented waffle cones.
Berseh Food Centre Ice Kachang & Desserts
Here’s a list of must-try desserts at Berseh Food Centre, Singapore, along with their typical prices: 1. Ice Kachang Finely shaved ice with colorful syrups and toppings like red beans, attap seeds, corn, grass jelly, and condensed milk. Price: S$3–5 2. Chendol Shaved ice dessert with green rice flour jelly, coconut milk, gula Melaka (palm sugar syrup), and red beans. Price: S$3–4 3. Tau Huay (Soybean Pudding) Silky soft tofu served with ginger syrup or sweet syrup, sometimes with ice. Price: S$2–3 4. Pulut Hitam (Black Glutinous Rice Porridge) Sweet black glutinous rice cooked with coconut milk, sometimes served with shaved ice. Price: S$3–4 5. Durian Desserts Ice kachang or puddings topped with fresh durian flesh for a rich, creamy flavor. Price: S$5–7 6. Sweet Corn Dessert Often served with shaved ice or coconut milk, combining natural sweetness with refreshing ice. Price: S$2.50–4 7. Red Bean Soup / Soya Bean Dessert Hot or cold sweet soups with red beans or soya beans, sometimes paired with glutinous rice balls. Price: S$2–3
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Syonan Jinja (A hidden shrine in Singapore)
Construction and Purpose During the Japanese Occupation of Singapore (1942–1945), Singapore was renamed Syonan-to, meaning “Light of the South.” The Japanese built Syonan Jinja in 1939–1942 (some sources say construction started shortly after occupation) in a forested area near MacRitchie Reservoir. It was the largest Shinto shrine outside Japan at the time. The shrine honored Japanese soldiers who died during military campaigns and served as a spiritual center for Japanese settlers and officials in Singapore. The location was chosen for its elevated, serene setting amid the dense forest. 2. Architecture and Features Built in traditional Shinto style with wooden structures, torii gates, and ceremonial halls. Featured a large main hall, smaller shrines, and stone lanterns. The shrine grounds included areas for ritual ceremonies, festivals, and memorial services. 3. Significance During Occupation Served both as a religious site and a symbol of Japanese authority in Singapore. It was part of the broader Japanese effort to culturally “Japanize” the region, alongside propaganda and administrative changes. Local Singaporeans were generally not allowed inside, as it was primarily for Japanese officials and military personnel. 4. Destruction and Aftermath In 1945, as the Japanese prepared to surrender to the British, they destroyed the shrine to prevent its use or desecration. After the war, the site was abandoned and overgrown; only some stone foundations and remnants remain. The area is now part of forested nature reserves near MacRitchie Reservoir. 5. Modern Interest Today, Syonan Jinja is a site of historical curiosity, attracting: History enthusiasts interested in WWII Singapore. Hikers and nature explorers, as the site is along MacRitchie Reservoir trails. The shrine is not formally preserved, so visitors should exercise caution and respect the natural environment.